3 large ripe beetroot (peeled)2 large carrots (peeled)1 large potato (peel on)1 large onion (sliced)2 tablespoon oil1 tablespoon golden spice's chicken stock powder3 cups water1 teaspoon chilli powder1 teaspoon salt½ teaspoon dhana Jeeru (Cumin) powder½ teaspoon lemon pepper1 teaspoon ginger garlic paste½ teaspoon ground green chillies1 tablespoon lemon juice½ can coconut milk250ml fresh cream2 tablespoon maizena (corn flour) Garnish:1 tin chickpeas2 tablespoon oil2 tablespoon tandoori masala½ teaspoon salt¼ cup coconut flakesdhania (coriander)
Boil beetroot till tender. Do not drain beetroot water. Mix with chicken stock powder. Leave aside.Cut carrots and potato into pieces and steam till tender. Leave aside.Braise onion in oil till lightly golden.Add spices, chilli, ginger garlic and saute for few seconds.Add in chicken stock, lemon and all veggies. Allow to boil together for 10 minutes.With stick blender blitz till smooth.Add water and allow to simmer for 15 minutes.Mix maizena (corn flour) in some coconut milk.Add maizena (corn flour) mixture, coconut milk and 200ml fresh cream.Stir continuously until thickened as desired.Remove from heat. Wash chickpeas and toss with oil, salt and tandoori spice. Toss in coconut flakes.Place in oven to crisp up.Spoon soup in bowl.Drizzle on remainder fresh cream.Spoon on chickpeas and flakes. Garnish with dhania (coriander).